Home Fried Potatoes
By: Anonymous
Published: Friday, December 25, 2009 - 2:37am

Ingredients




35 pounds POTATOES WHITE FRE
1 quart SHORTENING, 3LB
2 pounds tsp PEPPER BLACK 1  CN
3 tablespoons SALT TABLE 5LB

Preparation

1 TEMPERATURE: 400 F. GRIDDLE 2 1. SPREAD A LAYER OF POTATOES ON WELL GREASED GRIDDLE. 3 2. COOK ABOUT 25 MINUTES, TURNING OCCASIONALLY TO ENSURE EVEN BROWNING. 4 3. SPRINKLE WITH SALT AND PEPPER. 5 NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 35 LB PEELED POTATOES. 6 NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, READY-TO-USE, WHOLE POTATOES MAY BE USED. SLICE POTATOES 1/8-INCH THICK. 7 NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIOXIDANT and WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000. 8 NOTE: 9 4. POTATOES MAY BE BROWNED IN SHALLOW FAT IN ROASTING PANS OR IN TILTING FRY PAN OR LIGHLTY BROWNED IN DEEP-FAT FRYER AT 350 F. 10 SERVING SIZE: 3/4 CUP